Giardiniera

by Giada

Prep Time

10 minutes

Cook Time

10 minutes

Serves

8

Beginner

Photo Credit: Elizabeth Newman

Giardiniera

Name: Giardiniera
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 3 cups water; 2 ½ cups white vinegar; 2 teaspoons kosher salt; 5 tablespoons sugar; ½ cauliflower (cut into bite sized florets); 2 carrots (peeled and sliced 1/6-inch thick); 1 red pepper (halved, seeded and sliced into ¼ inch sticks); 1 yellow pepper (halved, seeded and sliced into ¼-inch sticks); 2 stalks of celery (sliced ¼-inch thick, on the bias); 1 serrano or jalapeo chili pepper (sliced ‚1/4-inch thick); 1 ½ teaspoons dry oregano; ½ teaspoon red pepper flakes; ½ teaspoon coarsely ground black pepper; ¼ cup extra-virgin olive oil; ¼ cup vegetable oil

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You could call this the Italian equivalent of kimchi or sauerkraut, a seasoned pickled condiment that is often served with rich or fried foods to aid digestion. Make it a day or two in advance.

Giardiniera

Servings

8

Prep Time

10 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Ingredients

3 cups water
2 ½ cups white vinegar
2 teaspoons kosher salt
5 tablespoons sugar
½ cauliflower (cut into bite sized florets)
2 carrots (peeled and sliced 1/6-inch thick)
1 red pepper (halved, seeded and sliced into ¼ inch sticks)
1 yellow pepper (halved, seeded and sliced into ¼-inch sticks)
2 stalks of celery (sliced ¼-inch thick, on the bias)
1 serrano or jalapeo chili pepper (sliced ‚1/4-inch thick)

For The Marinade:

1 ½ teaspoons dry oregano
½ teaspoon red pepper flakes
½ teaspoon coarsely ground black pepper
¼ cup extra-virgin olive oil
¼ cup vegetable oil

Instructions

To a large, nonreactive saucepan add the water, vinegar, salt, and sugar. Place over medium-high heat and bring to a boil. Add the cauliflower and carrots and cook for 3 minutes. Add the peppers and celery to the pan and stir to make sure they are submerged.
Simmer another 3 minutes. Add the chilies to the same pan, turn off the heat, and cover the pan. Allow the vegetables to marinate in the hot liquid for 4 minutes.
Meanwhile, in a large bowl whisk together the oregano, pepper flakes, black pepper, olive oil, and vegetable oil. Whisk in 2 tablespoons of the cooking liquid. Drain the vegetables and add them to the marinade. Using a large spoon, toss to coat well in the marinade. Allow to cool to room temperature.
Cover and chill completely in the fridge. Allow the mixture to marinade in the refrigerator for one day, stirring 2 or 3 times throughout the day. The mixture will keep for a week in the refrigerator.